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Regional recipes in Spain
Claudia Roden
Writer
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Views | Duration | |
|---|---|---|---|
| 71. Studying the Jewish culture | 02:48 | ||
| 72. Steak and chips for Shabbat | 02:18 | ||
| 73. The Couscous or Gefilte Fish conference | 03:26 | ||
| 74. Mixing dishes from different communities | 1 | 03:10 | |
| 75. My cookbook comes out at the right time | 1 | 02:36 | |
| 76. Jewish food becomes fashionable | 1 | 03:11 | |
| 77. The traditional food of Spain | 04:54 | ||
| 78. Regional recipes in Spain | 00:44 | ||
| 79. Spain felt like home | 1 | 02:27 | |
| 80. The Great Cathedral of Seville | 02:51 |
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I found out that in Catalonia, they had collected 900 local recipes. In Galicia, 900 recipes, in Minorca and Majorca – 600 recipes. So, there were probably just versions of the same one, who knows. But there were. And Catalonia was trying very hard to be recognised as UNESCO, they had a series of recipes that were... they said should be recognised as the immaterial heritage of the world.
Claudia Roden (b. 1936) is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and The Book of Jewish Food.
Title: Regional recipes in Spain
Listeners: Nelly Wolman
Claudia Roden talking to her granddaughter Nelly Wolman about her life in food.
Tags: Spain, Catalonia, Galicia, Minorca, Majorca
Duration: 44 seconds
Date story recorded: September 2022
Date story went live: 04 December 2023
